Chaat Masala Corn Ribs (v)

Tossing corn in chaat masala is my favourite way to eat corn. Paired with lime, honey, kashmiri chilli powder and crispy curry leaves. The Indian spices in this recipe can be found at any good Indian grocer.

CHAAT MASALA CORN

6 sweetcorn in the husks

1 tablespoon olive oil

3 tablespoons runny honey

3 tablespoons lime juice

2 tablespoons chaat masala

sea salt and ground pepper

TO SERVE

¼ cup neutral oil

½ cup fresh curry leaves

1 cup Greek yoghurt

2 cloves garlic, crushed

¼ cup mint leaves, finely chopped

½ teaspoon kashmiri chilli powder, optional

Put the sweetcorn in the microwave and cook on high for 10 minutes. Trim the sweetcorn and remove the husks. Alternatively, remove the husks and silk and boil for

4-5 minutes.

Hold the corn vertically and very carefully, use a sharp knife to cut the corn in half lengthways, then in half again so you have 4 quarters. Don’t worry if the pieces are a bit wonky. Place in a bowl and toss with the olive oil.

Bring the barbecue to a high heat then grill the corn on each side until lightly charred. Remove from the heat and place in a large bowl. Add the honey, lime juice, chaat masala and season generously with salt and pepper. Toss until the corn is well coated.

TO SERVE: Heat the oil in a small frying pan over a medium heat. Add the curry leaves and fry briefly until dark green and crisp. Be careful, the oil may spit. Use a slotted spoon to remove the curry leaves and drain on paper towels.

In a bowl, whip together the Greek yoghurt, garlic and chopped mint. Smear onto a serving plate then top with the corn, kashmiri chilli powder and curry leaves. SERVES 6